¼ cup light brown sugar

¼ cup olive oil

2 tablespoons red wine vinegar

2 tablespoons toasted sesame seeds

1 tablespoon soy sauce


2 tablespoons olive oil

1 package ramen noodles crumbled, seasoning packet discarded

¼ cup sliced almonds

1 bunch baby bok choy sliced (5 – 6 bulbs) Or one large head.  

5 scallions chopped


To make the dressing, in a small bowl or in a jar with a tight-fitting lid, combine brown sugar, olive oil, vinegar, sesame seeds, and soy sauce. Allow flavors to blend at room temperature while preparing the rest of the salad.

Meanwhile, heat 2 tablespoons olive oil in a large sauce pan over medium heat until shimmering. Reduce heat to low. Add ramen noodles and almonds; sauté until toasted, about 10 minutes, stirring frequently to avoid scorching.

In a large bowl, combine baby bok choy, scallions, and crunchy mix. Drizzle salad dressing over the top and toss until uniformly combined. Serve at room temperature.

Recipe Notes

You may purchase toasted sesame seeds or toast regular sesame seeds yourself. To toast sesame seeds, place in a dry skillet over the lowest possible heat and shake frequently until lightly golden brown, 10 to 15 minutes.

To make ahead, mix Sesame Dressing and store covered in the refrigerator. The baby bok choy and scallions may be chopped and store separately in containers in the refrigerator. The crunchy mix may be toasted ahead of time, cooled, and stored at room temperature. I recommend that you prep the ingredients no more than 1 day ahead of time.

To make the salad gluten free, leave out the ramen noodles and sub GF soy sauce.

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